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English cookbook, 1750-1780
Page 39
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To Make Steeple Cream Take some jelly maid Either of harthsorn or calvs feet & boyle it in a pice of oyssing glass to make it very stiff y.n put to a pint of y.e jelly better y.n a pint of very thick cream & about 1/4 of an pound of Almonds blanched and beaten very fine with a little watter & orang flower water mix y.e almonds Jelly Cream & Suger to your taist all together & put it thorow a very Corse hair Sive y.n set it on y.e fire & stir it till it just boyle y.n take it of & stir it till it be almost coald y.n put it in to glasses such a are for to drink wine out of lett y.m stand all night & nex day w.n you use it have some warm water & to set y.e glasses in it just to make it lossin & com out y.n put it upon y.e plats & put some plain cream to it frothed up. -
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To Make Steeple Cream Take some jelly maid Either of harthsorn or calvs feet & boyle it in a pice of oyssing glass to make it very stiff y.n put to a pint of y.e jelly better y.n a pint of very thick cream & about 1/4 of an pound of Almonds blanched and beaten very fine with a little watter & orang flower water mix y.e almonds Jelly Cream & Suger to your taist all together & put it thorow a very Corse hair Sive y.n set it on y.e fire & stir it till it just boyle y.n take it of & stir it till it be almost coald y.n put it in to glasses such a are for to drink wine out of lett y.m stand all night & nex day w.n you use it have some warm water & to set y.e glasses in it just to make it lossin & com out y.n put it upon y.e plats & put some plain cream to it frothed up. -
Szathmary Culinary Manuscripts and Cookbooks
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